Regional Recipes

Put the rice in a skimmer. Wash it with cool water until the water flowing from the skimmer becomes almost clear. Drain, then store. Cut the onions, fry them in a big pan until they become transparent. Peel and cut the figs into 8 pieces from top to bottom.
Roughly cut the giblets.
Add the figs and the giblets to the onions. Cook them together until the giblets loose their pink colour. Add the rice, mix the ingredients together until the rice becomes bright,
(because of the butter).
Add the water, the salt and the pepper according to your taste. Make it boil then reduce the cooking temperature. Cook it on a very small temperature for 25 to 30 minutes, until all the water evaporates. Take the pan off the fire then add a nut of butter.
Heat the oven to 200°. Drain the inside of the chicken, stuff it with 2/3 of the mixture with figs. Store the rest. Close the chicken by sewing it with the butcher's thread.
Put it in a deep plate. Pour oil over the chicken. Sprinkle it with salt and cayenne chilli. Put the plate in the middle part of the oven. Cook it for 45 minutes. Spike a leg with a knife to verify if the chicken is cooked. The juice should be of a pale yellow, if red cook it for 5 to 10 more minutes. Take the chicken out of the oven, then take the thread off. Let the chicken chill for 5 minutes as it will be easier to cut it after this delay.
Mix the rest of the rice, heat on a small temperature, serve separately